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Keto Baked Ricotta Raspberry Puddings
This sugar-free baked ricotta with raspberries will satisfy your cravings on a low carb and keto diet.
Course
Dessert
Cuisine
Italian, Ketogenic, Low Carb
Keyword
Baked Ricotta Dessert, Keto Baked Ricotta, Low Carb Baked Ricotta
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Calories
210
kcal
Author
Tanya K.
Ingredients
1/2
lb
ricotta cheese
1
egg
lightly beaten
1/4
tsp
cinnamon
1/4
tsp
vanilla extract
1/2
tsp
lemon zest
1/4
cup
raspberries
frozen or fresh
3
tbsp
heavy whipping cream
2
tbsp
So Nourished Erythritol
divided
US Customary
-
Metric
Instructions
In a bowl, combine ricotta, egg, cinnamon, lemon zest, vanilla extract and 1 ½ tbsp erythritol, mix until smooth.
Divide the mixture between souffle cups or ramekins. Cups should be 3/4 full. Top with raspberries.
Transfer to the oven and bake for 25 minutes or until lightly golden.
Meanwhile, whip the cream with ½ tablespoon of erythritol.
Remove desserts from the oven and allow to cool for 5 minutes.
Serve topped with whipped cream.
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Notes
Nutrition
Calories:
210
kcal
|
Carbohydrates:
4
g
|
Protein:
11
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.01
g
|
Cholesterol:
110
mg
|
Sodium:
89
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
640
IU
|
Vitamin C:
3
mg
|
Calcium:
179
mg
|
Iron:
1
mg